Wash the rice and add it to the rice cooker pot.

Add sake, mirin soy sauce, and chicken bouillon directly to the pot.

Pour in water (adjust to the rice cooker’s fill line for your rice quantity).

Add grated garlic and stir gently to mix the sauce with the rice.

Add chopped onion, carrots, and diced chicken on top. Don’t stir after this.

Close the lid and start the rice cooker on the white rice or regular cook setting. My rice cooker goes for 55 minutes.

Let it finish the cycle. Once done, add eggs and close the lid immediately. The heat will cook the eggs in about 10 minutes (steam for less time if you want soft runny eggs).

Add butter, ketchup, salt and pepper. Fluff the rice gently to mix everything evenly.

In a bowl, whisk eggs with a bit of cream, mirin, and a pinch of sugar and salt.

Heat butter in a non-stick pan over low heat.

Pour a thin layer of egg and cook until just set or slightly runny or well done based off your preferred style.

You can flip if over if you want well done eggs or cook one side and have the eggs a little runny.

Scoop the cooked ketchup rice into a bowl or plate.

Gently place or drape the cooked omelet over the rice.

Optional: drizzle with extra ketchup, demi-glace, or add cheese on top.

Scoop the cooked ketchup rice into onigiri mold, press down, and release

Line plate with plastic wrap (this will help egg stick to onigiri) and lay a layer of egg

Place onigiri in the middle and wrap the onigiri with the egg. Use the plastic wrap to keep the egg and onigiri in place.

Remove plastic wrap before eating

Optional: decorate with extra ketchup

Serve and enjoy!